Mark’s Mussels
For a savory Mussel dish, try this classic Maine-style recipe. Have some french bread available for soaking up the delicious juice.
Ingredients
- 3 cups of chicken stock
- 1/2 cup of white wine
- 1 cup of chopped scallions
- 4 tablespoons of butter
- Salt and pepper to taste
Directions
- Bring chicken stock and white wine to a simmer (use large sauce pan)
- Add butter
- Add Mussels once butter has melted
- Once Mussels begin to open, add scallions
- Cover for one minute
7 Responses to “Mark’s Mussels”
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Andy's Maine Lobster Specials
great but you forgot the garlic!!
Check out this Garlic Mussel wonder: http://getmainelobster.com/recipes/tantalizingly-garlic-white-mussels/
Is this recipe for 2 or 4 lbs of mussels, or does it matter what quantity?
Lee. you can use this one for 2 LBs, double for 4.
Great recipe, very tasty. However I heard that your co-worker Andrew is a Chef, and has great recipes…will he share some?
My order was for chowder and muscles with an ice pack included. I’m assuming they were both frozen and put them both in the freezer. To use this recipe for the muscles, Do they need to be thawed or can they just be put in the water frozen and use the same amount of time?